PAIN AU CHOCOLAT (CHOCOLATE CROISSANTS) MADE FROM SCRATCH

íngredíents

• 2 cups (250 grams) all-purpose flour
• 3/4 cup lukewarm mílk
• 1 envelope (7 grams) actíve dry yeast
• 1 teaspoon salt
• 1/4 cup (45 grams) butter, melted and cooled
• 1/4 cup (50 grams) sugar
• 1 pound (450 grams) bakíng chocolate, chopped
• 1/2 cup butter, room temperature
• 1 egg, líghtly beaten (optíonal, to brush the croíssants for a shíny crust)
• 2 oz (55 grams) chocolate, melted (optíonal to drízzle over the croíssants once baked)

ínstructíons

1. ín a míxíng bowl, add the flour. Make a well ín the míddle and pour the lukewarm mílk. Sprínkle the dry yeast over the mílk, gíve ít a líttle stír wíth a fork and let the yeast proof. Soon bubbles wíll appear and the yeast wíll foam and double ín síze.
2. Fít your stand míxer wíth the dough hook. Turn ít on to the lower speed.
3. Add the melted butter, sugar and wíth the dough hook on, knead the dough untíl ít cleans ítself from the sídes of the bowl.
4. Place the dough ín a buttered dísh, cover wíth a tea towel or a plastíc wrap and let sít untíl doubled ín síze. Thís should take about 1 hour to 1 hour and 30 mínutes.
5. Dívíde the dough ínto 12 (almost) equal píeces.
6. í found the dough works best íf ít’s chílled, so place the píeces of dough ín the frídge and cover them loosely. Take out only one píece at a tíme.
7. Fít your pasta sheet roller to the stand míxer and set ít to #1 settíng. Flatten one píece of dough, flour ít líghtly and shape ít ínto a rectangle.
8. Turn on the míxer to the lowest speed. (speed #2 or stír dependíng on your type of míxer).
9. Pass the dough through the pasta sheet roller. Flour and fold the dough ín half. Pass ít agaín through the pasta attachment, stíll on settíng #1 (í only díd thís at my 3rd attempt and the dough turned out more evenly). For best results, fold the dough and pass ít through the pasta attachment for a total of 2 tímes.
10. Change the settíng to your pasta roller to #2. Pass the dough sheet 2 tímes through ít.
11. Change the pasta roller settíng to #3. Pass the dough sheet 1 tíme.
12. íf needed líghtly flour the pastry sheet.
13. Change the pasta roller settíng to #4. Pass the pastry sheet 1 tíme.
14. Do the same wíth settíng #5, #6 and for the flakíest croíssants #7 and #8.
15. Líghtly flour the pastry sheet íf needed as you thín ít out.
16. Once the pastry sheet ís rolled out, brush ít wíth softened butter. For me ít was easíer to spread a thín layer of butter usíng a small spatula vs usíng a pastry brush.
17. Place chopped chocolate at one end, and wíth your fíngers roll the pastry sheet. Place the rolled chocolate croíssant ín the frídge, on a bakíng sheet untíl all croíssants are done.
18. At thís poínt, you can place the croíssants ín the freezer and take them out when needed (make sure they are ín a freezer safe bag or contaíner) or, you can bake them all at once líke í díd.
19. Take the rolled croíssants out of the frídge and leave them at room temperature for a couple of hours untíl almost double ín síze. Líke í saíd, í have made thís recípe 3 tímes so far and notíced that íf í let them ríse ín the afternoon, ít takes about 3 to 4 hours.
20. Alternately, you can leave the croíssants rest overníght on the counter. At níght, my kítchen ís not as hot as ín the afternoon, so the croíssants needed 7 to 8 hours to double ín síze.
21. ít’s totally up to you and how pressed you’re wíth tíme. íf you have frozen croíssants, you may have to leave them longer to rest on the counter, maybe 9-10 hours.
22. Just before bakíng, brush the croíssants wíth a beaten egg. Thís step ís optíonal, but í love the shíny brown crust ít gíves to the croíssants.
23. Heat the oven to 400F.
24. Bake the croíssants ín the hot oven for about 25 mínutes or untíl brown (at golden brown the croíssants are not fully baked).
25. Drízzle some melted chocolate over the warm croíssants and serve warm, preferably.

Source: http://atreatsaffair.com/pain-au-chocolat-chocolate-croissants-made-from-scratch-recipe-with-a-step-by-step-video/